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浅析食品加工过程中新技术的应用

Author(s)：
杨鹏

Publication Title：

Wen Yuan (Middle School Edition) 2021 No.05

Affiliations：
云南商务信息工程学校云南昆明 650204

Abstract：
随着人们生活质量水平的提高,人们对于食品有了更高的质量和口感要求.本文通过探讨近年来新应用的食品加工技术:冷冻干燥技术、微波加热技术、膜技术(Membrane)、超高压技术等的原理、优缺点、适用食品及对食品营养物质的影响,从而探讨未来食品技术发展的方向和影响.

Keywords：
冷冻干燥技术;微波加热技术;膜技术;超高压技术

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[1] 杨鹏.浅析食品加工过程中新技术的应用[J].Wen Yuan (Middle School Edition),2021(05),.

文渊(中学版)

Wen Yuan (Middle School Edition)

Language: 中文

CN：11-9275/G

ISSN：2096-627X

Publication Frequency: 月刊

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